| 500 | g | ground beef (or a mix of beef and pork) |
| 125 | ml | breadcrumbs |
| 60 | ml | grated parmesan cheese |
| 1 | whole | egg |
| 2 | cloves | minced garlic |
| 30 | ml | fresh parsley, chopped |
| 5 | ml | dried oregano |
| 5 | ml | dried basil |
| 30 | ml | olive oil (for frying) |
Sauce
| 30 | ml | olive oil |
| 1 | large onion | finely chopped |
| 3 | cloves | garlic, minced |
| 2 | cans | crushed tomatoes (440 ml each) |
| 1 | tpsn | dried basil |
| 1 | tpsn | dried oregano |
| 1 | tpsn | dried thyme |
| 1 | tpsn | sugar (optional, to balance acidity) |
| 1 | bunch | fresh basil leaves (optional, for garnish) |
For Pasta
| 500 | g | spaghetti or pasta of choice |
| 1 | pinch | salt (for pasta water) |
A classic meatball and pasta recipe.
Meatballs
Preheat the oven to 190°C (375°F)
In a large bowl, mix ground beef, breadcrumbs, parmesan, egg, garlic, parsley, oregano, basil, salt, and pepper until well combined
Shape the mixture into meatballs (about 4 cm in diameter)
Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5-7 minutes. Transfer to a baking dish
Bake for 15-20 minutes or until cooked through. Set aside
Sauce
In a large saucepan, heat olive oil over medium heat
Add the onion and cook until soft and translucent, about 5 minutes
Add minced garlic and cook for another minute
Pour in the crushed tomatoes, basil, oregano, thyme, sugar (if using), salt, and pepper
Simmer the sauce for 20-30 minutes, stirring occasionally. Adjust seasoning to taste
Assembly
Cook pasta in salted boiling water until al dente
Drain the pasta and toss with the sauce
Add the meatballs to the sauce and simmer for a few more minutes
Serve with fresh basil leaves and grated Parmesan on top